For the Burger Spice mix:
MIX ALL TOGETHER ENSURING NO CLUMPS.
For the Marrow Glaze:
PLACE THE BONE MARROW IN A CONTAINER AND COVER WITH COLD WATER, ADD A HANDFUL OF SALT AND LEAVE 6 HOURS. CHANGE THE WATER AND LEAVE FOR ANOTHER 6 HOURS THEN DRAIN. PUT THE BONES IN A GASTRO AND COVER. COOK AT 150C FOR 10 MIN TO SOFTEN AND RENDER. SCOOP ALL BONES OUT ALONG WITH ANY RENDERED MARROW INTO A PAN. ADD ANY SMOKED PANCHETTA TRIM YOU HAVE RESERVED AND PUT OVER A MEDIUM HEAT. COOK UNTIL ALL WATER HAS EVAPORATED AND THE PANCHETTA HAS BEGAN TO FRY AND RENDER. STRAIN THROUGH CHINOIS AND CHILL.
For the Burger Mix:
DICE ALL MEAT INTO 1 INCH PIECES. MIX WITH SPICE MIXTURE AND PLACE IN BLAST FREEZER IN GASTRO TRAY. FREEZE UNTIL LIGHTLY “CRUNCHY” THEN MINCE ONCE THROUGH THE LARGE DIE ON MINCER. PLACE IN THE FRIDGE FOR A FEW MINUTES WHILE YOU CHANGE THE DIE TO THE SMALL ATTACHMENT. MINCE TWICE THROUGH SMALL DIE TAKING CARE ON THE FINAL PASS TO KEEP THE MEAT ALL IN ONE DIRECTION IN THE TRAYS (THIS IS A TWO PERSON JOB). ONCE ALL MINCED PRESS INTO YELLOW CUTTER AT 170G. PRESS DOWN FIRMLY AND SMOOTH TOP OF BURGER OFF.
Cooking the burgers:
PLACE GRIDDLE PAN ON RADIANT HOB ON HEAT H8. PUT RIGHT PLANCHA SETUP ON HEAT #3. PUT LEFT PLANCHA ON HEAT #5. TEMPER THE BURGER PATTY FOR APPROX 30 MIN UNTIL 15-20C. SEASON BOTH SIDES WITH FINE SALT AND BRUSH BOTH SIDES WITH THE BONE MARROW GLAZE. COOK ON SMOOTH SIDE FIRST DOWN ON THE GRIDDLE PAN FOR APPROX 1 MIN UNTIL LIGHTLY CHARRED. REMOVE FROM GRIDDLE PAN AND PUT ONTO THE #3 RIGHT PLANCHA. PUT CHEESE IF NEEDED ON BURGER AT THIS STAGE. SQUIRT THE BASE OF THE BURGER WITH APPROX 20ML OF WATER AND COVER WITH CLOCH. STEAM UNTIL THE BURGER PROBES 35-40C AND REMOVE. PUT IN WARMING. ROXLINDER PASS LIGHTS AND LEAVE TO REST LINTILA5.50C
For the pickles:
SLICE CUCUMBERS INTO ROUNDS ON THICKEST SETTING ON MANDOLIN. SEASON QUITE HEAVILY WITH SALT AND LEAVE TO SIT IN THE FRIDGE FOR ONE HOUR. TO MAKE THE PICKLE ADD THE REST OF THE INGREDIENTS EXCEPT THE DILL TO A PAN. BRING TO A BOIL AND PULL FROM THE HEAT. LEAVE TO INFUSE FOR 15 MIN THEN STRAIN AND BLAST CHILL. RINSE THE CUCUMBERS UNDER COLD WATER AND DRAIN WELL. POUR THE COLD PICKLE OVER THE CUCUMBERS ALONG WITH THE HALF BUNCH OF DILL, LEFT AS WHOLE. VACCUM PACK ON FULL. READY AFTER 6 HOURS.
For the Burger sauce:
FINELY DICE THE PICKLES. FINELY BRUNOISE THE WHITE ONION AND RINSE UNDER COLD WATER, DRAIN AND PAT DRY ON A TOWEL. MIX ALL THE REST OF THE INGREDIENTS TOGETHER AND THEN FOLD IN THE PICKLE AND ONION DICE.
For the Shoestring Fries:
PEEL THE POTATOES AND SLICE INTO THIN MATCHSTICKS ON A MANDOLIN. RINSE THE POTATOE MATCHSTICKS UNDER COLD RUNNING WATER FOR 10-15 MINUTES OR UNTIL THE WATER IS RUNNING CLEAR AND ALL EXCESS STARCH HAS BEEN REMOVED. STORE POTATOES IN THE WATER UNTIL THE ARE READY TO FRY. DRAIN POTATOES AND PAT DRY ON A DISH CLOTH. FRY AT 170C UNTIL GOLDEN BROWN, DRAIN AND SEASON TO TASTE WITH SPECIAL SALT.
For the Burger Spice mix:
MIX ALL TOGETHER ENSURING NO CLUMPS.
For the Marrow Glaze:
PLACE THE BONE MARROW IN A CONTAINER AND COVER WITH COLD WATER, ADD A HANDFUL OF SALT AND LEAVE 6 HOURS. CHANGE THE WATER AND LEAVE FOR ANOTHER 6 HOURS THEN DRAIN. PUT THE BONES IN A GASTRO AND COVER. COOK AT 150C FOR 10 MIN TO SOFTEN AND RENDER. SCOOP ALL BONES OUT ALONG WITH ANY RENDERED MARROW INTO A PAN. ADD ANY SMOKED PANCHETTA TRIM YOU HAVE RESERVED AND PUT OVER A MEDIUM HEAT. COOK UNTIL ALL WATER HAS EVAPORATED AND THE PANCHETTA HAS BEGAN TO FRY AND RENDER. STRAIN THROUGH CHINOIS AND CHILL.
For the Burger Mix:
DICE ALL MEAT INTO 1 INCH PIECES. MIX WITH SPICE MIXTURE AND PLACE IN BLAST FREEZER IN GASTRO TRAY. FREEZE UNTIL LIGHTLY “CRUNCHY” THEN MINCE ONCE THROUGH THE LARGE DIE ON MINCER. PLACE IN THE FRIDGE FOR A FEW MINUTES WHILE YOU CHANGE THE DIE TO THE SMALL ATTACHMENT. MINCE TWICE THROUGH SMALL DIE TAKING CARE ON THE FINAL PASS TO KEEP THE MEAT ALL IN ONE DIRECTION IN THE TRAYS (THIS IS A TWO PERSON JOB). ONCE ALL MINCED PRESS INTO YELLOW CUTTER AT 170G. PRESS DOWN FIRMLY AND SMOOTH TOP OF BURGER OFF.
Cooking the burgers:
PLACE GRIDDLE PAN ON RADIANT HOB ON HEAT H8. PUT RIGHT PLANCHA SETUP ON HEAT #3. PUT LEFT PLANCHA ON HEAT #5. TEMPER THE BURGER PATTY FOR APPROX 30 MIN UNTIL 15-20C. SEASON BOTH SIDES WITH FINE SALT AND BRUSH BOTH SIDES WITH THE BONE MARROW GLAZE. COOK ON SMOOTH SIDE FIRST DOWN ON THE GRIDDLE PAN FOR APPROX 1 MIN UNTIL LIGHTLY CHARRED. REMOVE FROM GRIDDLE PAN AND PUT ONTO THE #3 RIGHT PLANCHA. PUT CHEESE IF NEEDED ON BURGER AT THIS STAGE. SQUIRT THE BASE OF THE BURGER WITH APPROX 20ML OF WATER AND COVER WITH CLOCH. STEAM UNTIL THE BURGER PROBES 35-40C AND REMOVE. PUT IN WARMING. ROXLINDER PASS LIGHTS AND LEAVE TO REST LINTILA5.50C
For the pickles:
SLICE CUCUMBERS INTO ROUNDS ON THICKEST SETTING ON MANDOLIN. SEASON QUITE HEAVILY WITH SALT AND LEAVE TO SIT IN THE FRIDGE FOR ONE HOUR. TO MAKE THE PICKLE ADD THE REST OF THE INGREDIENTS EXCEPT THE DILL TO A PAN. BRING TO A BOIL AND PULL FROM THE HEAT. LEAVE TO INFUSE FOR 15 MIN THEN STRAIN AND BLAST CHILL. RINSE THE CUCUMBERS UNDER COLD WATER AND DRAIN WELL. POUR THE COLD PICKLE OVER THE CUCUMBERS ALONG WITH THE HALF BUNCH OF DILL, LEFT AS WHOLE. VACCUM PACK ON FULL. READY AFTER 6 HOURS.
For the Burger sauce:
FINELY DICE THE PICKLES. FINELY BRUNOISE THE WHITE ONION AND RINSE UNDER COLD WATER, DRAIN AND PAT DRY ON A TOWEL. MIX ALL THE REST OF THE INGREDIENTS TOGETHER AND THEN FOLD IN THE PICKLE AND ONION DICE.
For the Shoestring Fries:
PEEL THE POTATOES AND SLICE INTO THIN MATCHSTICKS ON A MANDOLIN. RINSE THE POTATOE MATCHSTICKS UNDER COLD RUNNING WATER FOR 10-15 MINUTES OR UNTIL THE WATER IS RUNNING CLEAR AND ALL EXCESS STARCH HAS BEEN REMOVED. STORE POTATOES IN THE WATER UNTIL THE ARE READY TO FRY. DRAIN POTATOES AND PAT DRY ON A DISH CLOTH. FRY AT 170C UNTIL GOLDEN BROWN, DRAIN AND SEASON TO TASTE WITH SPECIAL SALT.
